THERE ARE SIX BASIC PROCESSES INVOLVED IN SUGAR MANUFACTURING:
SEPARATION OF SUGAR
The Massecuite generated from the crystallization process is a mixture of sugar crystals and molasses, which needs to be separated in order for the sugar crystals to be obtained. The solid and liquid portions of the massecuite are separated by means of sugar curing equipment known as sugar centrifugals. These centrifugals have baskets with a perforated screen on the inner surface and revolve at very high speeds. The centrifugal force generated by the revolution of the basket allows for the liquid molasses to pass through the perforated screen while the
sugar crystals are retained on the inside of the screen. The resulting sugar is discharged into conveyors and is then conveyed to a sugar dryer for conditioning of the sugar.
The sugar then passes through a scale for weighing and is then conveyed to the bagging area for packaging in the case of Direct Consumption sugars or to the bulk storage shed in the case of Raw sugar. The Direct Consumption sugars are either sold locally or exported abroad. The Raw Sugar is exported for further refining abroad. The molasses from which most of the available sugar has been extracted is called “Final Molasses”. This product is also exported and a small amount is sold locally for the manufacture of rum or as cattle feed.
1. Preparation
2. Extraction
3. Clarification
4. Evaporation
5. Crystallization
6. Separation
